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Han M, Ten Voorde S, Wen X, Ni Y, Boom RM, Nikiforidis CV. Efficiency of aqueous oleosome extraction from capsicum seeds compared to classical oil extraction. BIORESOURCE TECHNOLOGY 2024; 399:130571. [PMID: 38518875 DOI: 10.1016/j.biortech.2024.130571] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/13/2023] [Revised: 02/27/2024] [Accepted: 03/09/2024] [Indexed: 03/24/2024]
Abstract
The extraction of oil from oilseeds in intact oleosomes is one of the suggested processes that could replace the extraction of oil by pressing and solvent extraction, being milder, environmentally less impactful and potentially more efficient in its use of resources. This study assesses the latter using an exergy assessment of oleosome extraction for food emulsions. The contribution of each part of the process to the overall impact was investigated. Based on current lab-scale data, oleosome extraction has nearly twice the exergy loss compared to the industrial process of oil extraction and industrial assembly of emulsions. The exergy losses of the lab-scale oleosome extraction are currently dominated by the chemical exergy associated with product loss during the separation of oleosomes from the rest of the biomass. This loss is expected to significantly decrease when upscaled to industrial scale. When substituted with industrial material efficiencies, the total exergy loss decreased to nearly a quarter of the original loss, representing oleosome extraction as a potentially more effective and environment-friendly option.
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Affiliation(s)
- Mingzhao Han
- Food Process Engineering Group, Wageningen University and Research, the Netherlands; College of Food Science and Nutritional Engineering, China Agriculture University, China; Biobased Chemistry and Technology Group, Wageningen University and Research, the Netherlands; National Engineering Research Center for Fruits and Vegetables Processing, China
| | - Stefan Ten Voorde
- Food Process Engineering Group, Wageningen University and Research, the Netherlands
| | - Xin Wen
- College of Food Science and Nutritional Engineering, China Agriculture University, China; National Engineering Research Center for Fruits and Vegetables Processing, China
| | - Yuanying Ni
- College of Food Science and Nutritional Engineering, China Agriculture University, China; National Engineering Research Center for Fruits and Vegetables Processing, China
| | - Remko M Boom
- Food Process Engineering Group, Wageningen University and Research, the Netherlands
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Embaby HE, Miyakawa T, Hachimura S, Muramatsu T, Nara M, Tanokura M. Physical and chemical properties of nabak (Zizyphus spina-christi) seed kernel and sweet pepper (Capsicum annuum L.) seed oils. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:2660-2666. [PMID: 34689330 DOI: 10.1002/jsfa.11605] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/20/2021] [Revised: 10/19/2021] [Accepted: 10/24/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Nabak seed kernels and sweet pepper seeds, which are separated from the fruits and discarded as waste after processing or consumption, contain high levels of oils (30.19% and 19.57%, respectively). The chemical and thermal characteristics of nabak seed kernel oil (NSO) and sweet pepper seed oil (PSO) were investigated in this study. RESULTS The NSO and PSO contained high levels of unsaturated fatty acids (84.1% and 86.5%, respectively), and the major fatty acid was oleic acid (57.3%) in NSO, but it was linoleic acid (69.4%) in PSO. The triacylglycerol (TAG) profiles show that NSO contained ten TAG species, three of which represented 87.1%, namely C54:3, C52:2 and C54:4, and triolein was the dominant (OOO, 47.0%). Pepper seed oil contained nine TAG molecular species, four of which represented 93.6%, namely C54:6, C52:4, C54:4 and C52:5, and trilinolein was dominant (LLL, 44.0%). The differential scanning calorimetry (DSC) analysis of NSO revealed that three exothermal peaks were detected during cooling, two endothermal peaks were detected during melting, and the major peak occurred at a low temperature. For PSO, three exothermal peaks were detected during cooling, three peaks were detected (one of them was exothermal) during melting, and the major peaks were observed at low temperatures. Fourier transform infrared (FTIR) spectra indicated that NSO and PSO did not contain peroxides or trans fatty acids, but they did contain low concentrations of free fatty acids. CONCLUSION This study offers a scientific basis for the use of NSO and PSO as new sources of edible oils for food applications. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Hassan Elsayed Embaby
- Department of Food Technology, Faculty of Agriculture, Suez Canal University, Ismailia, Egypt
- Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo, Japan
- Research Center for Food Safety, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo, Japan
| | - Takuya Miyakawa
- Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo, Japan
| | - Satoshi Hachimura
- Research Center for Food Safety, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo, Japan
| | - Tomonari Muramatsu
- Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo, Japan
- Research Center for Food Safety, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo, Japan
| | - Masayuki Nara
- Department of Chemistry, College of Liberal Arts and Sciences, Tokyo Medical and Dental University, Chiba, Japan
| | - Masaru Tanokura
- Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo, Japan
- Research Center for Food Safety, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo, Japan
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Crushed Capsicum chacoense Hunz Fruits: A Food Native Resource of Paraguay with Antioxidant and Anthelmintic Activity. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2022; 2022:1512505. [PMID: 35400147 PMCID: PMC8993580 DOI: 10.1155/2022/1512505] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Accepted: 02/21/2022] [Indexed: 11/17/2022]
Abstract
The nutritional composition and toxicity of native plants with food potential like Capsicum chacoense are important for the safe use of populations and could be used as a source for searching for new drug candidates. Infections produced by parasites such as helminths are a public health concern for many countries. The drugs used for treating these diseases are few, and the emergence of resistance is a risk. In this work, the nutritional composition, acute toxicity, antioxidant activity, and anthelmintic activity of crushed C. chacoense fruits were evaluated. The composition was analyzed by standard procedures. Antioxidant activity was evaluated using the ABTS radical and the total phenolic compound (TPC) tests. The toxicity was evaluated on Swiss albino mice by the single-DL50-dose procedure. The anthelmintic activity was tested against Eisenia foetida. The samples presented high levels of dietary fiber (47.05-49.19 g/100 g), proteins (14.43-15.60 g/100 g), and potassium (1708-1733 mg/100 g). In the samples, the absence of acute lethal effects in doses lower than 2000 mg/kg was observed. A rich composition of TPC (517.26-543.32 mg GAE/100 g sample), total carotenoids (125.72-239.57 mg/kg), β-carotene (3.29-5.60 mg/kg), and good TAC was observed (154-158 mM TEAC/g SMTC). The methanolic extracts at the doses tested (2.5 to 40 mg/mL) showed good anthelmintic activity. The presence of alkaloids was demonstrated in the methanolic extract, consistent with the levels of capsaicin (131.85 and 98.80 mg/100 g) and dihydrocapsaicin (80.75 and 63.68 mg/100 g), with significant statistical differences between samples (
). These results show that through the chemical composition of this underutilized native resource and good fruit processing procedures, the C. chacoense fruits have a great nutraceutical potential of interest for the food and pharmaceutical industries.
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Quality of Pepper Seed By-Products: A Review. Foods 2022; 11:foods11050748. [PMID: 35267381 PMCID: PMC8908976 DOI: 10.3390/foods11050748] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2022] [Revised: 03/01/2022] [Accepted: 03/01/2022] [Indexed: 11/18/2022] Open
Abstract
Peppers are grown all around the world, usually for fresh consumption, as well as for the industrial production of different products. Pepper (Capsicum annuum L.) seeds are mostly considered a by-product. Recent investigations have shown that pepper seeds have the potential to be a valuable source of edible oil and fiber-rich flour and protein after processing. Pepper seed oil is a high-quality edible oil according to quality analysis (nutritional, chemical, sensory and antioxidant characteristics) and is suitable as an ingredient for use in the food and nonfood industries (pharmaceutical, chemical, cosmetic industries). The literature review presented in this paper revealed the high quality of two pepper seed by-products (pepper seed oil and pepper seed flour (Capsicum annuum L.)), which could guide the food industry toward new product development based on the circular bioeconomy.
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Lantana camara: Poisonous Species and a Potential Browse Species for Goats in Southern Africa—A Review. SUSTAINABILITY 2022. [DOI: 10.3390/su14020751] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Among the possible impacts of plant invaders on South African biodiversity, water supplies, and rangeland production, Lantana camara is ranked the highest in terms of its environmental impact. Globally, L. camara is regarded as one of the most ecologically and economically destructive invasive alien plants. The spread of L. camara affects the environment and threatens livestock productivity due to its toxicity to animals (especial cattle and sheep) in most semi-arid areas of South Africa. Lantana camara is known to have high concentrations of nutrients that are beneficial to livestock, but most previous research has concentrated on its toxicity. To enrich our knowledge on its nutritive value, further research has to evaluate its dietary impact on the growth and health of different ruminant livestock species, particularly goats. This review evaluates L. camara as a potential browse species for goats in southern Africa, and its adverse effects on goats and other ruminant livestock are also presented. The review describes L. camara and its distribution globally, its poisonous effect to livestock, and potential use as an alternative forage to browsing animals such as goats, which have proved resistant to its harmful traits. The high crude protein content, low fibre and adequate macro-minerals for small ruminants makes L. camara a good ruminant protein supplement in semi-arid areas. In addition to other biological control strategies, the prospects of using goats as a biological management tool is discussed. The research will contribute to the understanding of the control measures of L. camara while improving the productivity of small stock, especially goats. This means that a balanced understanding of its nutritional value as a source of protein and its negative impact on the environment should be considered in developing mitigation strategies to arrest its spread. We, therefore, recommend the use of goats in the control of L. camara; however, further studies are needed to limit its toxic effects, and thus improve its value.
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Fategbe MA, Avwioroko OJ, Ibukun EO. Comparative Biochemical Evaluation of the Proximate, Mineral, and Phytochemical Constituents of Xylopia aethiopica Whole Fruit, Seed, and Pericarp. Prev Nutr Food Sci 2021; 26:219-229. [PMID: 34316487 PMCID: PMC8276704 DOI: 10.3746/pnf.2021.26.2.219] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2020] [Revised: 03/12/2021] [Accepted: 03/15/2021] [Indexed: 11/06/2022] Open
Abstract
This study evaluated the relative abundance of proximate, mineral, and phytochemical constituents of the anatomical parts of Xylopia aethiopica (XA) fruit using standard analytical procedures. The results showed that whole fruits (WF) have higher contents of crude protein, crude fiber, fat, ash, and moisture than the seeds (S) and pericarps (P). However, highest contents of crude carbohydrate and nitrogen free extracts were found in the P, followed by the S. The content of minerals (sodium, potassium, calcium, phosphorus, iron, zinc, magnesium, and copper) and phytochemicals were present in the following order of abundance: WF>S>P. Furthermore, the phytochemical constituents in each XA parts were present in the following order of relative abundance: total flavonoids>tannins>total phenolics>cardiac glycoside>alkaloids>steroids. Vitamin A was abundant in all three parts, with the abundance highest in WF [4.83±0.06 g vitamin A equivalent (vit A eq)/100 g] and lowest in P (1.64±0.02 g vit A eq/100 g). This preliminary study indicates XA fruits are rich in minerals, anti-nutrients, and phytochemicals. Therefore, these data could represent a biochemical rationale for inclusion of XA as a spice or functional ingredient in many Nigerian local soups to help prevent ailments.
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Affiliation(s)
- Mojisola Adebimpe Fategbe
- Department of Biochemistry, School of Science, Federal University of Technology Akure, Ondo State 340252, Nigeria
| | - Oghenetega Jonathan Avwioroko
- Department of Biochemistry, Faculty of Basic Medical Sciences, Redeemer's University, Ede, Osun State 232102, Nigeria
| | - Emmanuel Olufemi Ibukun
- Department of Biochemistry, School of Science, Federal University of Technology Akure, Ondo State 340252, Nigeria
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Roca MJ, Andreo‐Martínez P, García‐Martínez N, Almela L. Applicability of the EN 1785 Method for Detection of Paprika Irradiated with E‐Beam. EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.202000211] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- María J. Roca
- SAIT Polytechnical University I+D+I building, Campus Muralla del Mar Cartagena 30202 Spain
| | | | | | - Luis Almela
- Department of Agricultural Chemistry Campus of Espinardo Murcia 30100 Spain
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Cvetković T, Ranilović J, Gajari D, Tomić-Obrdalj H, Šubarić D, Moslavac T, Cikoš AM, Jokić S. Podravka and Slavonka Varieties of Pepper Seeds ( Capsicum annuum L.) as a New Source of Highly Nutritional Edible Oil. Foods 2020; 9:E1262. [PMID: 32916871 PMCID: PMC7555223 DOI: 10.3390/foods9091262] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2020] [Revised: 09/03/2020] [Accepted: 09/04/2020] [Indexed: 11/17/2022] Open
Abstract
The aim of this study was to evaluate Croatian pepper seed varieties (Podravka and Slavonka) as a new source of added value ingredients. Pepper seed is mostly considered a by-product. For the first time, the pepper (Capsicum annuum L.) seeds of the Slavonka and Podravka varieties were examined as the source material for oil production by the two methods of extraction: cold pressing (CP) and supercritical CO2 extraction (SC-CO2). Further, fatty acid profile, tocopherols, and sensory analysis of the oils were examined, as well as the chemical characteristics and antioxidant potential of seed flour. The antioxidant potential of pepper seed flour was different between varieties (Podravka 107 antioxidant unit (AU); Slavonka 70 antioxidant unit (AU)). The Podravka variety pepper seed oil has shown higher γ-tocopherol content (CP 80.1 mg/100 g; SC-CO2 extraction 65.3 mg/100 g) than the Slavonka variety (CP 65.3 mg/100 g; SC-CO2 extraction 16.0 mg/100 g). According to the obtained results, cold pressing (CP) would be a more favourable method for pepper seed oil extraction, taking into account sensory evaluation and nutritional quality. The pepper seed oil has potential for culinary application with a nutritional quality comparable to vegetable oils of a higher price class.
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Affiliation(s)
- Tanja Cvetković
- Research and Development, Podravka Ltd., Ante Starčevića 32, 48000 Koprivnica, Croatia; (J.R.); (D.G.); (H.T.-O.)
| | - Jasmina Ranilović
- Research and Development, Podravka Ltd., Ante Starčevića 32, 48000 Koprivnica, Croatia; (J.R.); (D.G.); (H.T.-O.)
| | - Davorka Gajari
- Research and Development, Podravka Ltd., Ante Starčevića 32, 48000 Koprivnica, Croatia; (J.R.); (D.G.); (H.T.-O.)
| | - Helena Tomić-Obrdalj
- Research and Development, Podravka Ltd., Ante Starčevića 32, 48000 Koprivnica, Croatia; (J.R.); (D.G.); (H.T.-O.)
| | - Drago Šubarić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31000 Osijek, Croatia; (D.Š.); (T.M.); (A.-M.C.)
| | - Tihomir Moslavac
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31000 Osijek, Croatia; (D.Š.); (T.M.); (A.-M.C.)
| | - Ana-Marija Cikoš
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31000 Osijek, Croatia; (D.Š.); (T.M.); (A.-M.C.)
| | - Stela Jokić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31000 Osijek, Croatia; (D.Š.); (T.M.); (A.-M.C.)
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Wang Y, Zhou H, Ding S, Ye M, Jiang L, Wang R. Changes in free amino acids of fermented minced peppers during natural and inoculated fermentation process based on HPLC-MS/MS. J Food Sci 2020; 85:2803-2811. [PMID: 32790194 DOI: 10.1111/1750-3841.15363] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2020] [Revised: 07/13/2020] [Accepted: 07/15/2020] [Indexed: 11/28/2022]
Abstract
Free amino acids (FAAs) participate in the synthesis of quality characteristic ingredients and taste substances in fermented minced peppers (FMPs), and they can be affected by fermentation method and time. In this study, changes in FAAs of FMP during natural fermentation (NF) and inoculated fermentation (IF) process were characterized by HPLC-MS/MS. The results showed that a total of 20 FAAs were identified, including 8 essential amino acids (AAs), 2 semiessential AAs, and 10 nonessential AAs. Comparing with other FAAs, Gln, Arg, and Asn presented higher content in the whole NF or IF periods. The FAAs content of NF and IF samples showed similar tendency during fermentation process, which first increased and then decreased. The highest content of most FAAs in IF and NF samples was obtained on the 18- and 12-day, respectively. Moreover, the FAA content in IF samples was higher than that in NF ones at the same fermentation time. The taste AAs content accounted for 23.3% to 50.0% in total FAAs, and taste activity value of bitter and umami was higher than sweet and aromatic ones. Based on principal component analysis, comprehensive analysis ranking, and heat map clustering analysis, FMP obtained by IF posed better FAAs quality than NF samples during fermentation process. PRACTICAL APPLICATION: Free amino acids (FAAs) participate in the synthesis of quality characteristic ingredients and taste substances in fermented minced peppers (FMPs), and they can be affected by fermentation method and time. Changes in FAA varieties and level in FMP during natural fermentation (NF) and inoculated fermentation (IF) process were analyzed using HPLC-MS/MS. Then, they were performed by principal component analysis (PCA), and clustered with the heat map. The results showed that FMP obtained by IF posed better FAAs quality than NF samples in the whole fermentation. HPLC-MS/MS was a reliable and effective mean for determining the FAAs and could provide regulation guidelines for improving the quality of FMP during fermentation process.
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Affiliation(s)
- Yingrui Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China.,Hunan Provincial Research Center of Engineering and Technology for Fermented Food, Changsha, 410128, China
| | - Hui Zhou
- College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China.,Hunan Provincial Research Center of Engineering and Technology for Fermented Food, Changsha, 410128, China
| | - Shenghua Ding
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, 410125, China
| | - Meiling Ye
- Hunan Guanglv Testing Co., Ltd, Changsha, 410006, China
| | - Liwen Jiang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China.,Hunan Provincial Research Center of Engineering and Technology for Fermented Food, Changsha, 410128, China
| | - Rongrong Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China.,Hunan Provincial Research Center of Engineering and Technology for Fermented Food, Changsha, 410128, China
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Response Surface Optimization of Cactus Pear ( Opuntia ficus-indica) with Lantana camara ( L. camara) Fruit Fermentation Process for Quality Wine Production. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2020; 2020:8647262. [PMID: 32399478 PMCID: PMC7201468 DOI: 10.1155/2020/8647262] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/23/2019] [Revised: 11/23/2019] [Accepted: 12/03/2019] [Indexed: 11/17/2022]
Abstract
Fermenting blended fruits has been used to improve fruit wine quality. Cactus pear and Lantana camara fruits have well-known nutritive and health benefits. The purpose of this study was to investigate cactus wine quality improvement by applying response surface optimization method of cactus pear and Lantana camara fruits juice fermentation process. Wine quality responses were optimized at an experimental strategy developed using central composite rotatory design by varying fermentation process variable temperature, inoculum, and Lantana camara fruit juice concentration for six days. The developed fermentation models were significant (p < 0.01) to predict alcohol, total phenol content, and sensory property of the final wine accurately. From the statistics calculations, fermentation temperature of 24.8°C, inoculum concentration 10.16% (v/v), and Lantana camara fruit juice concentration of 10.66% (v/v) were the overall optimum values to produce cactus pear fruit wine with alcohol 9.53 ± 0.84% (v/v), total phenol content 651.6 ± 54 (mg L-1 equivalent to gallic acid), and sensory value of 8.83 ± 0.29. The Lantana camara fruit juice concentration added had shown significant (p < 0.05) enhancement on total phenol content and sensory values of the final wine. The results can be used for large-scale wine production in order to reduce its postharvest losses.
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11
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Shelat KJ, Adiamo OQ, Mantilla SMO, Smyth HE, Tinggi U, Hickey S, Rühmann B, Sieber V, Sultanbawa Y. Overall Nutritional and Sensory Profile of Different Species of Australian Wattle Seeds ( Acacia spp.): Potential Food Sources in the Arid Semi-Arid Regions. Foods 2019; 8:E482. [PMID: 31614657 PMCID: PMC6836056 DOI: 10.3390/foods8100482] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2019] [Revised: 10/06/2019] [Accepted: 10/08/2019] [Indexed: 11/17/2022] Open
Abstract
Wattle seed (Acacia spp.) is a well-known staple food within indigenous communities in Australia. A detailed investigation of the overall nutritional and sensory profile of four abundant and underutilized Acacia species-A. coriacea, A. cowleana, A. retinodes and A. sophorae-were performed. Additionally, molecular weight of protein extracts from the wattle seeds (WS) was determined. The seeds are rich in protein (23-27%) and dietary fibre (33-41%). Relatively high fat content was found in A. cowleana (19.3%), A. sophorae (14.8%) and A. retinodes (16.4%) with oleic acid being the predominant fatty acid. The seeds contained high amounts of essential amino acids (histidine, lysine, valine, isoleucine and leucine). A. coriacea is rich in iron (43 mg/kg), potassium (10 g/kg) and magnesium (1.7 g/kg). Pentose (xylose/arabinose), glucose, galactose and galacturonic acids were the major sugars found in the four species. Raw seeds from A. sophorae, A. retinodes and A. coriacea have the highest protein molecular weight, between 50-90 kDa, 80 kDa and 50-55 kDa, respectively. There was variation in the sensory profile of the WS species. This study showed that the four WS species have good nutritional value and could be included in human diet or used in food formulations.
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Affiliation(s)
- Kinnari J Shelat
- Queensland Alliance for Agriculture and Food Innovations, Health and Food Sciences Precinct, Cooper Plains, Brisbane, QLD 4108, Australia.
- Australian National Fabrication Facility-Queensland Node, Australian Institute of Bioengineering and Nanotechnology, The University of Queensland, St. Lucia, Brisbane, QLD 4067, Australia.
| | - Oladipupo Q Adiamo
- Queensland Alliance for Agriculture and Food Innovations, Health and Food Sciences Precinct, Cooper Plains, Brisbane, QLD 4108, Australia.
| | - Sandra M Olarte Mantilla
- Queensland Alliance for Agriculture and Food Innovations, Health and Food Sciences Precinct, Cooper Plains, Brisbane, QLD 4108, Australia.
| | - Heather E Smyth
- Queensland Alliance for Agriculture and Food Innovations, Health and Food Sciences Precinct, Cooper Plains, Brisbane, QLD 4108, Australia.
| | - Ujang Tinggi
- Health Support Queensland, Queensland Health, Inorganic Chemistry, Forensic and Scientific Services, Coopers Plains, Brisbane, QLD 4108, Australia.
| | - Sarah Hickey
- Karen Sheldon Catering, PO Box 2351, Parap, NT 0812, Australia.
| | - Broder Rühmann
- Department of Chemistry of Biogenic Resources, Technical University of Munich, 94315 Straubing, Germany.
| | - Volker Sieber
- Department of Chemistry of Biogenic Resources, Technical University of Munich, 94315 Straubing, Germany.
| | - Yasmina Sultanbawa
- Queensland Alliance for Agriculture and Food Innovations, Health and Food Sciences Precinct, Cooper Plains, Brisbane, QLD 4108, Australia.
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de Sá Mendes N, Santos MC, Santos MC, Cameron LC, Ferreira MS, Gonçalves ÉCA. Characterization of pepper (Capsicum baccatum) - A potential functional ingredient. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.107] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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13
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Ma Y, Wu X, Zhao L, Wang Y, Liao X. Comparison of the compounds and characteristics of pepper seed oil by pressure-assisted, ultrasound-assisted and conventional solvent extraction. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.03.011] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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14
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Meng L, Fu Y, Li D, Sun X, Chen Y, Li X, Xu S, Li X, Li C, Song B, Li Y. Effects of corn stalk cultivation substrate on the growth of the slippery mushroom ( Pholiota microspora). RSC Adv 2019; 9:5347-5353. [PMID: 35515944 PMCID: PMC9060681 DOI: 10.1039/c8ra10627d] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2018] [Accepted: 02/06/2019] [Indexed: 11/21/2022] Open
Abstract
Corn stalks are a major source of agricultural waste in China that have the potential for more efficient utilisation. In this study, we designed substrate formulas with different proportions of corn stalks to cultivate Pholiota microspora. The substrate formula for P. microspora cultivation that could partially or completely replace sawdust with corn stalks was selected through the analysis of mycelial growth rates, fruiting body traits, yield, biological efficiency, nutrients, and mineral composition. Our results showed that the substrate formula T2 (38% wood chips and 38% corn stalks) resulted in the highest yield of 275.66 ± 2.87 g per bag, which was 6.60% higher than that of formula CK, and the highest biological efficiency of 90.75 ± 0.04%, which was 4.58% higher than that of CK, with no significant differences from CK in terms of fruiting body traits, nutrients, or mineral composition. The substrate formula T1 (19% corn stalks) led to mushroom yields with the highest mineral and amino acid contents and was thus more suitable for the cultivation of medicinal P. microspora. Therefore, substrates comprising a mixture of corn stalks and sawdust can be used as a novel, inexpensive, and high-yield alternative for the cultivation of P. microspora.
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Affiliation(s)
- Lingsi Meng
- Engineering Research Centre of Chinese Ministry of Education for Edible and Medicinal Fungi, Jilin Agricultural University Changchun 130118 P. R. China +86-13500881489
| | - Yongping Fu
- Engineering Research Centre of Chinese Ministry of Education for Edible and Medicinal Fungi, Jilin Agricultural University Changchun 130118 P. R. China +86-13500881489
| | - Dan Li
- Engineering Research Centre of Chinese Ministry of Education for Edible and Medicinal Fungi, Jilin Agricultural University Changchun 130118 P. R. China +86-13500881489
| | - Xiaozhong Sun
- Jilin Province Product Quality Supervision Test Institute Changchun 130000 P. R. China
| | - Yanqi Chen
- Engineering Research Centre of Chinese Ministry of Education for Edible and Medicinal Fungi, Jilin Agricultural University Changchun 130118 P. R. China +86-13500881489
| | - Xuefei Li
- Engineering Research Centre of Chinese Ministry of Education for Edible and Medicinal Fungi, Jilin Agricultural University Changchun 130118 P. R. China +86-13500881489
| | - Shuai Xu
- Engineering Research Centre of Chinese Ministry of Education for Edible and Medicinal Fungi, Jilin Agricultural University Changchun 130118 P. R. China +86-13500881489
| | - Xiao Li
- Engineering Research Centre of Chinese Ministry of Education for Edible and Medicinal Fungi, Jilin Agricultural University Changchun 130118 P. R. China +86-13500881489
| | - Changtian Li
- Engineering Research Centre of Chinese Ministry of Education for Edible and Medicinal Fungi, Jilin Agricultural University Changchun 130118 P. R. China +86-13500881489
| | - Bing Song
- Engineering Research Centre of Chinese Ministry of Education for Edible and Medicinal Fungi, Jilin Agricultural University Changchun 130118 P. R. China +86-13500881489
| | - Yu Li
- Engineering Research Centre of Chinese Ministry of Education for Edible and Medicinal Fungi, Jilin Agricultural University Changchun 130118 P. R. China +86-13500881489
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15
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Mokhtar SM, Swailam HM, Embaby HES. Physicochemical properties, nutritional value and techno-functional properties of goldenberry (Physalis peruviana) waste powder concise title: Composition of goldenberry juice waste. Food Chem 2017; 248:1-7. [PMID: 29329831 DOI: 10.1016/j.foodchem.2017.11.117] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2017] [Revised: 11/29/2017] [Accepted: 11/30/2017] [Indexed: 11/24/2022]
Abstract
Goldenberry waste powder, contained 5.87% moisture, 15.89% protein, 13.72% fat, 3.52% ash, 16.74% dietary fiber and 61% carbohydrates. Potassium (560 mg/100 g) was the predominant element followed by sodium (170 mg/100 g) and phosphorus (130 mg/100 g). Amino acid analysis gave high levels of cystine/methionine, histidine and tyrosine/phenylalanine. Goldenberry waste powder had good levels of the techno-functional properties including water absorption index, swelling index, foaming capacity and stability (3.38 g/g, 5.24 ml/g, 4.09 and 72.0%, respectively). Fatty acids profile showed that linoleic acid was the predominant fatty acid followed by oleic, palmitic and stearic acids. Iodine value (109.5 g/100 g of oil), acid value (2.36 mg KOH/g of oil), saponification value (183.8 mg KOH/g of oil), peroxide value (8.2 meq/kg of oil) and refractive index (1.4735) were comparable to those of soybean and sunflower oils. Goldenberry waste oil exhibited absorbance in the UV range at 100-400 nm.
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Affiliation(s)
- Sayed M Mokhtar
- Department of Food Technology, Faculty of Agriculture, Suez Canal University, Ismailia 41522, Egypt
| | - Hesham M Swailam
- National Center for Radiation, Research and Technology (NCRRT), Atomic Energy Authority (AEA), Cairo, Egypt
| | - Hassan El-Sayed Embaby
- Department of Food Technology, Faculty of Agriculture, Suez Canal University, Ismailia 41522, Egypt.
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16
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Azabou S, Taheur FB, Jridi M, Bouaziz M, Nasri M. Discarded seeds from red pepper (Capsicum annum) processing industry as a sustainable source of high added-value compounds and edible oil. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2017; 24:22196-22203. [PMID: 28795322 DOI: 10.1007/s11356-017-9857-9] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/17/2017] [Accepted: 07/31/2017] [Indexed: 06/07/2023]
Abstract
The chemical composition and the antioxidant properties of Capsicum annum discarded seeds from processing industry with their corresponding extracted oil were investigated. C. annum seeds had high levels of crude proteins (18.30%), crude oil (11.04%), and dietary fibers (60.96%). The lipophilic fraction of C. annum seeds showed higher radical scavenging activity compared to their hydrophilic fraction, while this latter exhibited the highest reducing power. The results of fatty acid composition showed that fatty acids present in C. annum seed oil were mainly polyunsaturated (84.23%), with linoleic acid being the major polyunsaturated fatty acid (70.93%). The major monounsaturated fatty acid was oleic acid (12.18%), while the main saturated fatty acid was palmitic acid (11.90%). C. annum seed oil showed high absorbance in the UV-B, UV-A, and visible ranges. Owing to their composition, C. annum seeds discarded from pepper processing industry as by-product could be potentially used as high added-value ingredients in some food or nutraceutical formulations because they are well endowed with essential nutriments required for human health.
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Affiliation(s)
- Samia Azabou
- ENIS, Laboratoire Analyse Valorisation et Sécurité des Aliments, Université de Sfax, Sfax, Tunisia.
| | - Fadia Ben Taheur
- ENIS, Laboratoire de Génie Enzymatique et de Microbiologie, Université de Sfax, Sfax, Tunisia
| | - Mourad Jridi
- ENIS, Laboratoire de Génie Enzymatique et de Microbiologie, Université de Sfax, Sfax, Tunisia
| | - Mohamed Bouaziz
- Institut Supérieur de Biotechnologie de Sfax, Laboratoire d'Electrochimie et Environnement, Université de Sfax, Sfax, Tunisia
| | - Moncef Nasri
- ENIS, Laboratoire de Génie Enzymatique et de Microbiologie, Université de Sfax, Sfax, Tunisia
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17
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Koncsek A, Helyes L, Daood HG. Bioactive compounds of cold pressed spice paprika seeds oils. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13403] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Arnold Koncsek
- Rubin Spice Paprika Processing Ltd; Szerb u. 173, Szeged 6771 Hungary
| | - Lajos Helyes
- Horticultural Institute - Szent-Istvan University; Gödöllő Hungary
| | - Hussein G. Daood
- Regional Knowledge Centre - Szent-Istvan University; Gödöllő Hungary
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18
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Embaby HE, Rayan AM. Chemical composition and nutritional evaluation of the seeds of Acacia tortilis (Forssk.) Hayne ssp. raddiana. Food Chem 2016; 200:62-8. [DOI: 10.1016/j.foodchem.2016.01.019] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2015] [Revised: 12/29/2015] [Accepted: 01/06/2016] [Indexed: 10/22/2022]
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19
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ZOU Y, MA K, TIAN M. Chemical composition and nutritive value of hot pepper seed (Capsicum annuum) grown in Northeast Region of China. FOOD SCIENCE AND TECHNOLOGY 2015. [DOI: 10.1590/1678-457x.6803] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- Yu ZOU
- Dalian Nationalities University, China
| | - Kun MA
- Dalian Nationalities University, China
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20
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Determination of n-alkanes in C. annuum (bell pepper) fruit and seed using GC-MS: comparison of extraction methods and application to samples of different geographical origin. Anal Bioanal Chem 2015; 407:5729-38. [PMID: 26018628 PMCID: PMC4498245 DOI: 10.1007/s00216-015-8755-6] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2015] [Revised: 04/29/2015] [Accepted: 04/30/2015] [Indexed: 10/31/2022]
Abstract
An efficient extraction and analysis method was developed for the isolation and quantification of n-alkanes from bell peppers of different geographical locations. Five extraction techniques, i.e., accelerated solvent extraction (ASE), ball mill extraction, ultrasonication, rinsing, and shaking, were quantitatively compared using gas chromatography coupled to mass spectrometry (GC-MS). Rinsing of the surface wax layer of freeze-dried bell peppers with chloroform proved to be a relatively quick and easy method to efficiently extract the main n-alkanes C27, C29, C31, and C33. A combined cleanup and fractionation approach on Teflon-coated silica SPE columns resulted in clean chromatograms and gave reproducible results (recoveries 90-95 %). The GC-MS method was reproducible (R(2) = 0.994-0.997, peak area standard deviation = 2-5%) and sensitive (LODs, S/N = 3, 0.05-0.15 ng/μL). The total main n-alkane concentrations were in the range of 5-50 μg/g dry weight. Seed extractions resulted in much lower total amounts of extracted n-alkanes compared to flesh and surface extractions, demonstrating the need for further improvement of pre-concentration and cleanup. The method was applied to 131 pepper samples from four different countries, and by using the relative n-alkane concentration ratios, Dutch peppers could be discriminated from those of the other countries, with the exception of peppers from the same cultivar. Graphical Abstract Procedure for pepper origin determination.
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21
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Yılmaz E, Sevgi Arsunar E, Aydeniz B, Güneşer O. Cold pressed capia pepperseed (Capsicum AnnuumL.) oils: Composition, aroma, and sensory properties. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201400276] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Emin Yılmaz
- Department of Food Engineering; Çanakkale Onsekiz Mart University; Faculty of Engineering; Çanakkale Turkey
| | - Emel Sevgi Arsunar
- Department of Food Engineering; Çanakkale Onsekiz Mart University; Faculty of Engineering; Çanakkale Turkey
| | - Buket Aydeniz
- Department of Food Engineering; Çanakkale Onsekiz Mart University; Faculty of Engineering; Çanakkale Turkey
| | - Onur Güneşer
- Department of Food Engineering; Çanakkale Onsekiz Mart University; Faculty of Engineering; Çanakkale Turkey
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22
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Jarret RL, Levy IJ, Potter TL, Cermak SC. Seed oil and fatty acid composition in Capsicum spp. J Food Compost Anal 2013. [DOI: 10.1016/j.jfca.2013.02.005] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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